Cannabutter Cooking

Peanut Butter Cookies

1/2 cup cannabutter 

1/2 Cup sugar 

1/3 Cup dark brown sugar, Packed tightly 

3/4 Cup Peanut Butter 

1 tsp vanilla extract 

3 tsp starch egg replacer (equivalent of 2 eggs) 

3 Tbsp soymilk or water 

1 2/3 Cups All-purpose flour 

1 tsp baking soda 

1 tsp baking powder 

1/2 tsp Salt 

Extra sugar for coating (~1/2 cup) 

Preheat oven to 350 degrees F. 

 Cream together the cannabutter, sugar, and brown sugar. Add peanut butter, vanilla, starch egg replacer, and soymilk/water. Whisk until light and fluffy. 

Add flour, baking soda, baking powder, and salt. Mix into coarse crumbs. Use a spatula or wooden spoon (or clean hands!) to press dough into a ball. 

Use tablespoon sized spoon to scoop out dough balls. Flatten slightly and dredge in sugar. 

Place on greased cookie sheets and bake 10-12 minutes. Let rest for 5 minutes in the pan before transferring to wire wrack to cool. 

Makes ~24 cookies. 1 cookie equals one dose.

Peanut Butter Chocolate Fudge

1 cup of cannabutter

3 ½ cups of powdered sugar 

1 cup of peanut butter

1 cup of cocoa powder

1 teaspoon of vanilla extract 

Lightly grease a baking dish (9x9 or so). 

In a medium saucepan on low to medium-low heat, gently heat your cannabutter. Stir in the powdered sugar using a spatula until the two ingredients have completely combined. This could take a few minutes. 

While still on low heat, stir in the cocoa powder. After that is incorporated, stir in the peanut butter and the vanilla extract. 

Distribute the mixture evenly into the baking dish. Place the mixture in the refrigerator for cooling. Remove once the dish’s contents are completely firm. 

Cut the fudge into 10-12 squares. 1 square is one dose.

Oatmeal Bars

1 1/2 cups flour 

2 cups rolled oats 

1 tsp baking powder 

1 tsp baking soda 

1/2 tsp salt 

1/2 cup cannabutter

1/2 cup margarine at room temperature 

1 cup dark brown sugar 

1/2 cup granulated sugar 

3 tsp starch egg replacer

2-3 Tbsp soymilk

2 tsp vanilla extract 

2 cups chocolate chips

Preheat over to 350 degrees F. Grease a 9X13 pan. 

In a small bowl, stir together the flour, oats, baking powder, baking soda, and salt. Set aside. 

Beat together the cannabis butter, butter, brown sugar, and sugar, until light and fluffy. Beat in starch egg replacer, soymilk, and vanilla extract until well combined. 

Lower mixer speed and mix in dry ingredients until just combined. Mixture will be very thick. Stir in 1 cup chocolate chips. Press the dough mixture into the bottom of the prepared pan. 

Bake for about 25 minutes or until set and golden brown on top, rotating halfway thru baking. Let cool completely before cutting into 18 pieces.